Never Fail Chocolate Cake
Indulge in the rich decadence of the "Never Fail Chocolate Cake," a foolproof recipe that guarantees moist, fluffy perfection every time! Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and granulated sugar, this luscious chocolate cake comes together effortlessly in just 20 minutes of prep time. The secret to its ultra-moist texture lies in the addition of boiling water to the batter, creating a smooth, velvety base. Perfectly balanced with the warm flavors of vanilla and a touch of salt, this versatile dessert bakes to perfection in under 35 minutes, making it ideal for any occasion. Frost it with your favorite buttercream, ganache, or simply dust it with powdered sugar for a show-stopping treat that serves 12. Whether you're celebrating or craving comfort food, this chocolate cake delivers every single time—a must-have recipe for chocolate lovers!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine well.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
Slowly stir in the boiling water. The batter will become thin, but this is normal and will result in a moist cake.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Carefully run a knife around the edges of the cakes and then invert them onto wire racks to cool completely.
Frost and decorate as desired once the cakes are completely cool. Serve and enjoy!
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 5162 mg | 224% | |
| Total Carbohydrate | 710.1 g | 258% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 416.3 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 603 mg | 46% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
